Soba noodles are a popular type of thin noodle from Japan. Made with buckwheat flour, they are usually served with soup or hot broth, or/and with a dipping sauce. These noodles easily break away, so often binders are used like wheat (so check this, if you are gluten-free). Under the law, soba noodles must be at least 30% buckwheat. Often served at train stations throughout Japan, it is also the most popular noodle in Tokyo. Many of these plant-based udon noodles recipes use seaweed, which should be avoided for people with thyroid issues.
Soba Noodle Salad with Citrus Scallion Dressing (Crowded Kitchen) is a Japanese-inspired salad that you can make ahead to serve cold or at room temperature. Ideal for a summer picnic.
Clearspring Soba Noodles are made from 89% buckwheat and water (may contain traces of gluten and soya). From a respected Japanese macrobiotic company, this is one of the best brands to buy in health stores and groceries.
More Vegan Soba Noodle Recipes
Soba Noodle Salad with Miso Dressing (Lazy Cat Kitchen) is drizzled with fresh dressing and topped with coriander and sesame seeds. Add baked or sesame-coated tofu, to turn into a main meal.
Bok Choy & Wild Mushroom Soba Noodle Soup (The Simple Veganista) is cooked in a simple miso broth, for a quick and umami-rich meal. Gluten-free and ready in under 30 minutes.